Chocolate Crinkles

I have made this old favorite from the “Better Homes and Garden New Cookbook 1968" for more than 40 years.  It has always been popular and sometimes I think we forget old reliables like this one in the search for “something new”.   This cookie is just as good for summer picnics or lunchboxes as it is as a Christmas cookie.  As any kid, big or small, can tell you, the best thing about cookies is that you don’t need a fork.

I sometimes portion them out on waxed paper on a half sheet, let them freeze hard, and then put them in a gallon freezer bag, simply wrapped up like a jelly roll right on the paper.  I remove as many as I need, roll them in a dab of powdered sugar in a small custard cup or sauce dish, and bake them off whenever I want freshly made cookies for coffee time or for a simple dessert.  

                             Chocolate Crinkles

     1/2   Cup  Shortening -- 3 1/4 ounce

  1 2/3   Cups  Sugar -- 11 3/4 ounces

  2          Teaspoons  Vanilla Extract

  2          Large  Eggs

  2          Ounces  baking chocolate -- melted

  2          Cups  flour, all-purpose -- 9 ounces

  2          Teaspoons  Baking Powder

     1/2   Teaspoon  Salt

     1/3   Cup  whole milk

     1/2   Cup  walnuts -- chopped

              Powdered sugar

Cream the shortening, sugar and vanilla.  Beat in eggs, then melted chocolate.

Sift together flour, baking powder, salt.

Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour.  Add nuts.

Chill 3 hours.  Form in 1" balls; roll in powdered sugar.  (I used a size 100 scoop)

Place on greased cookie sheet 2-3 inches apart. (I use parchment paper)

Bake in at 350° for 15 minutes.  Cool slightly; remove from pan.

2011 Cost:  $3.46 or 8¢ per cookie

Yield:  "4 Dozen"

Per Serving: 84 Calories; 4g Fat (40.1% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 47mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

*Melt chocolate in a custard cup in the microwave for 40 seconds, stir, and microwave another 40 seconds.  Let stand 10 seconds, if not completely melted, try another 10 seconds.